weinoo

I like Veniero’s (used to use them for catering when I needed an easy sweets table; the mini cannoli went over big). I think the question about my biggest concern has been answered, and that is keeping the filling separate from the shell. Once they’re filled, they don’t continue to improve. Otherwise, I can say Veniero’s is a good product.

If that's the same place, yes it was on E. Broadway before moving to Bowery.

I think Scarr's makes one of the best 2 or 3 slices in Manhattan. I probably could've taken those slices out of my oven a minute sooner.

Not wanting to do much cooking last night. Earlier, I had walked by a place that is usually annoying, because of lines and the fact that I won't generally wait on line for food. But, at 2:30 in the afternoon, on a crappy, drizzly day (my favorite kind of day), there was no line, and food was waiting. So I took some home, without even get it reheated... I took care of that myself, on a well pre-heated stone in the steam girl. 2 slices of Grandma with pepperoni, and 2 regular slices. With a (home made) side of roasted Romanesco. Scarr's

I think there was also a Lanzhou (or similar) on E. Broadway; both closed. I also think the days of hand made dumplings at 50 for $10 are gone!!

Oh, I don't always make them myself. As you do, I'll often buy a bag of 50 for like $13. I like King Dumplings, on Hester and Allen!

https://supermarketitaly.com/products/geomar-scungili-sliced-conch-29-oz?_pos=5&_sid=fed306088&_ss=r and for the fresh stuff: https://thefreshlobstercompany.com/seafood/fresh-conch/?gclid=Cj0KCQiAkMGcBhCSARIsAIW6d0Czs3vfTpYpFV9BRR7-Iq_b4b4nWiOXgIjNZ7bwESl7EQ6r-dh_2mQaAk0rEALw_wcB Even our friend Bezos has it...(eG-friendly Amazon.com link)

When I was a kid, my friend Frank’s parents always had a big Christmas Eve party, and their kids friends were invited along with his whole extended family. Just so you have an idea, it was Frank, his father Frank Sr., brothers, Richie, Tony, Sal. Cousins Tony, Richie, Apolonia, and on and on. I distinctly remember scungilli, calamari, some shrimp dishes, fried flounder or some such type of fish (it was Long Island, after all), clams, mussels, baccala. And lasagna, turkey, etc. I also remember the men, after all the eating was done, playing cards and smoking those little crooked cigars.

Why? Make real ice cream.

I've used both, but like white parchment for baking, probably becAuse I bought 100 full sized for sheet pans, which might last me forever.

I'll use parchment when baking sweets or breads. But I find I get better results w/o parchment or foil for stuff like sheet pan chicken. You might like this article: https://www.epicurious.com/expert-advice/unlined-sheet-pans-better-vegetables-article As you know, I do the dishes as well; but a good soak of about 10 minutes with hot water and a little Dawn and no brillo necessary, though I'll occasionally use one of these (eG-friendly Amazon.com link):

Before: After: Sheet pan chicken thighs, with 2 kinds of potatoes, carrots, onions, garlic, lemon, duck fat, herbs de Provence. Endive in the style of puntarelle alla Romana. Garlic bread.

They have to be Italian chestnuts, right? Because they're just so much better than imported ones from other countries. (And I've seen, but not bought them, at TJ's).

Serious Eats tested a ton of cast iron (not literally a ton, but...)... https://www.seriouseats.com/best-cast-iron-skillet As well as the enameled... https://www.seriouseats.com/best-cast-iron-dutch-ovens-equipment-review That deal on the Staub 4 qt. comes around somewhat frequently...I pass it up...now that I have one (or two). Great gift also!

I have probably a dozen different types of canned tomatoes in my pantry. Including some crazy ones from Gustiamo, some LaValle, Bianco DiNapolis, Muir Glen, Rotel, et al. Depending on what is being cooked helps the decision as to what type of tomato might get used. I don't mind the Muir Glen product in a prep like this, knowing I'm going to be pureeing the sauce; it's got a ton of other flavors going on in there. The Muir Glen crushed and/or ground tomato products are calcium chloride free; but they're probably using the least appealing tomatoes post harvest.

This is the hard thing to get people to understand, but what about those unable to make that investment up front? In that case, I say to wait until the investment can be made, keeping eyes open like in thrift shops, second hand stores, estate sales, etc.

My friends in the business (i.e. restaurant owners, partners, executive chefs, etc.) all have staff shortages. If you can't hire line cooks, how are you gonna train people to become sous chefs to become head chefs?

Had a fair amount of leftover brisket and it's cooking gravy. Made for a great pasta sauce.

I find the flavor of a Muscovy, Moulard (a cross between the Muscovy and Pekin), or Rouen duck to be better than that of a Pekin. (These 4 varieties are essentially what is available commercially). I dry brine leg/thighs overnight and either do them in the CSO... Or the real oven... No problems with tenderness or flavor in either of these cases. Generally I use duck legs from Hudson Valley. David Lebovitz faux confit...https://www.npr.org/sections/thesalt/2015/08/02/428134024/counterfeit-duck-confit-all-of-the-flavor-without-the-labor When I confit, it's via sous vide.

If I had to choose between this stuff and high-quality porcini mushrooms, I'd choose the porcini. But this works in a pinch - it adds a little depth and savoriness to the sauce.

I was gifted a bag of this (eG-friendly Amazon.com link)... So instead of soaking and using a few porcini and the soaking liquid in the braise, I used a teaspoon or so of this powder.

Well, that's what I had in my pantry. Russets and Yukon golds are both good for mashed; I think the third was Russian banana fingerling, but can't be sure. Total weight was a little over a pound.

After I browned the brisket on medium heat, I sweated out some onion, shallot, celery, carrot, and garlic, then added a cup of red wine, scraped up the bottom, let the wine boil off, added some chicken stock and a can of Muir Glen chopped tomatoes, a bit of water, some secret mushroom powder, herbs, and braised it covered for an hour and a half; Uncovered for another half hour. Rested overnight, I removed the brisket, defatted the sauce, heated up the sauce and then hit it with the immersion blender. Sliced up most of the brisket and heated it in the sauce. Brisket and gravy, 3-potato mashed potatoes (Yukon golds, russets and another forgotten one), and roasted baby Brussels sprouts.

That really small brisket, in the 3.1 quart (24 cm) Falk Rondeau. Will rest and then I'll defat, run the sauce through the blender or a food mill, and reheat slices in that. S/B good. After I browned the brisket on medium heat, I sweated out some onion, shallot, celery, carrot, and garlic, then added a cup of red wine, scraped up the bottom, let the wine boil off, added some chicken stock and a can of Muir Glen chopped tomatoes, a bit of water, some secret mushroom powder, herbs, and braised it covered for an hour and a half; Uncovered for another half hour. Anyone remember the Seinfeld episode about shrinkage? This has shrunk, probably 15% or so. Normal.

Turn it into a planter or something.